Cheesecake Cookies


Cheesecake! In handy, portable, splendidly delicious bites!

Go ahead, bake some up today. I know you want to.

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How to make Cheesecake Cookies:

3/4 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup finely chopped pecans
1/3 cup crushed graham crackers

In a medium-size mixing bowl, beat butter and cream cheese. Add sugar, lemon peel, lemon juice, and vanilla; beat again.
Mix in flour with a spoon. (This is such an easy recipe!) Refrigerate cookie dough for 30 minutes to make it easier to work with.

Prepare pecans and graham crackers. I like to crush stuff with my pretty hammer inside a plastic baggie.
Spread half of the pecan/graham cracker mixture on a piece of wax paper. Lay out half the chilled dough on top of it.
Shape and roll cookie log, coating in crushed nut-crumb mixture.
Repeat with second half of dough. Transfer rolled, coated logs to fresh sheets of waxed paper and wrap.
I use extra-long pieces of waxed paper and just twist the ends to seal.
Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds.
(You can eat one now if you want.)

Place cookies on lightly greased cookie sheets. Bake at 375-degrees for 8-10 minutes. You only want to barely brown the bottoms. Don’t overbake.
Now you can eat them all.

*Makes about 4 dozen.

Note: In response to questions–no, these cookies do not need to be refrigerated.

See this recipe at Farm Bell Recipes and save it to your recipe box.

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  1. Wheezay says:

    :hungry: yummy !!

  2. Runningtrails says:

    Those look absolutely, fantastically delicious and I LOVE cheesecake and pecans! When I lose this last 10 lbs I am going to make these as a reward. Ok, off for my jog now…

  3. Miss Becky says:

    Oh, delicious decadence. Those are some beauties. You just had to do that didn’t you?

  4. Diane says:

    Not fair. I love cheese cake. And these cookies look yummy. Thank goodness it is too hot to back or I would have a batch in the oven. No A/C at my house. The oven will not be turned on until the humity goes away around here.

    But I will try these in the very near future. lol.

  5. IowaDeb says:

    Oh my…they are calling to me :sheepjump:

  6. Cyndi L. says:

    Cheesecake and cookies are my absolute faves! To have them combined together is soooo…. evilly fantastic. A must try.

  7. Shelly says:

    I’m maken some!

  8. Joanna Wilcox says:

    wow, wee, they look good, gotta try ’em

  9. Susie says:

    I think I will make these the next time I bake, they look so delicious. I don’t want to have too many baked goods sitting around here. I baked a yummy carrot cake the other day.

  10. Susie says:

    Suzanne, How do I change my avatar to my own picture?

  11. Suzanne McMinn says:

    Go here:

    It’s real easy and it will even resize your photo for you!

    • Susie says:

      Thank you! Now you can see me in my favorite color. I had to crop it out, but I’m sitting on my cousin’s motorcycle :heart: . I follow you on twitter, I just use queenymom there for my sign on.

  12. tabbimama says:

    Good gracious, those look good. I don’t know if I could hold back and not eat every last crumb. I would hide in the pantry and eat these so no one else could have any. Away temptation!

  13. LisaAJB says:

    “Drool”. That’s all I can say. :eating:

  14. M.J. says:

    Suzanne–I wowed my friends with that corn (with zucchini) pudding from a couple of weeks ago. In fact, I bought super sweet corn at the farmers’ market this morning and have already blanched, cut and frozen it so we can have summer corn pudding for Christmas dinner. Now on to the cheesecake cookies. . .
    I am wondering about free-ranging your chickens. How do you protect them from those evil raccoons and other nefarious predators?
    Have a great day, and keep the good stuff coming . . .

    • Suzanne says:

      We haven’t had trouble with hawks or anything like that. Probably because we are surrounded by woods? I don’t know. At night, most of them go into the chicken house and shut in there. The older chickens stay out at night but they roost on gates of the pen attached to the goat yard and the other animals are there with them. I suspect that all helps keep them safe. A chicken sleeping with a donkey and three goats and a sheep probably doesn’t get bothered much, LOL.

  15. Ulrike says:

    Ok, if I make those I can expect the whole neighborhood over!! My daughter loves cheesecake too, but she will be mad at me if I make them this week since she won’t be around…..hmmm maybe more for me! Have not been on your blog in a while since summertime keeps me pretty busy, but I will check back again.

  16. Bobbi says:

    I’m making these right now! I can’t wait to eat them. Hopefully there will be some left for company tonight!

  17. Suzanne says:

    omg!!! those look beyond amazing. I love your site–my daughter is nuts about your chicken pictures. She has two pet chickens and she just loves them like crazy. :chicken:

  18. Kim Wright says:

    Oh My Goodness!! I’ve got to try these babies!!
    This is my first time to leave you a comment, BUT not my first time here. I’ve spent several days reading your posts straight thru….I just love your blog (it’s bookmarked!)
    Now I have to say that I made your Grandmother Bread on Monday, and according to my boys, I am going to have to make it again and again and again!! Such an easy recipe and I had great success with it even on my first try. I can’t wait to start experimenting with all of the different goodies I can make with the dough. Thank you so much for sharing your recipes!
    Keep up the great work!
    Kim in Texas

  19. The Retired One says:

    I do not like nuts.
    Do you think they would hold up if I just did the graham crackers only on the outside???

    They look so yummy!

  20. Beth C says:

    Oh, my,hell.

    I’m sorry. If I don’t attempt this recipe within one or two days, I think I shall melt or implode or something. Why, WHY did you post this when I’m TOTALLY on plane with my healthy eating???


    Solution: Read. Bake. Taste ONE. Provide rest to co-workers.


  21. Mariah says:

    Just printed this out and I’m going to make it tomorrow. Every recipe of yours I’ve tried has been amazing! Do you make them up? Love your blog by the way. Love it!!!!!

  22. Judy says:

    Those look yummy!!! I loved your refried beans so I know these will be good as well.

  23. Kris says:

    I am SO going to make these for next work potluck and then call in HUGE favors in exchange for the recipe! :yes:

  24. Traci says:

    Wow, these look delicious!

  25. Heidi says:

    Oh my! We are having a party today and my husband loves cheesecake so I made a batch of these. I normally don’t like cheesecake and have already had 2! They might not make it to our guests! πŸ˜†

  26. Karin says:

    Sounds delicious!!!! I am gonna try the cheesecake cookies receipe tomorrow!!!!

  27. ferieboat says:

    have to make these! your pics make it look good enough to eat off the screen!

  28. K says:

    since there is cream cheese & these are cheesecake cookies, would you have to refrigerate them after baking? or can they be kept in a container like regular cookies?

  29. carol says:

    OH MY GOSH!!!! I so want to go home and bake these, Suzanne!!! Beautiful cookies and who doesn’t love cheesecake?
    Thank you for sharing so generously all your lovely recipes. I’ve tried several and they are always great…well, I had a little issue making the Burnt Sugar sauce for the pear galette but I think that way more my fault than the recipe’s.
    Gonna bake these this weekend…wonder how they keep? (as if they would need to ‘keep’ at my house!) But for shipping to my family out of state, etc? Any ideas on that?
    Thanks, again, Suzanne. You are a peach!! Or a Cheesecake Cookie

  30. Laura Valenciano says:

    I took these to an early Christmas party and they were a total hit.
    I added an extra tablespoon of cream cheese though, because I thought it needed it.
    No one believed the whole cheesecake-in-a-cookie story until they tried them.

  31. Beverly Hampton says:

    I love your website it is wonderful. About the cheesecake cookies, if a person doesn’t like lemon flavor,or orange, have anyone tried anyother flavors? Please reply. I love this site.
    Thanks Suzanne. Merry Christmas

  32. Beverly Hampton says:

    I love this site. About the cheesecake cookies. If a person doesn’t like lemon or orange flavor, have you tried anyother flavor and if so please reply. Thanks Suzanne for this site and Merry Christmas

  33. Sook says:

    First time here. I love your blog! These cookies look very unique and delicious!

  34. piheart says:

    These are awesome. Because I didn’t have any graham crackers or pecans around, I crushed some gingersnap cookies and used those instead. They worked really well! Thanks for the great recipe

  35. Sandra in SC says:

    Oh my gosh, these cookies are yummy! Just made them today….they are so easy and tasty…..they probably won’t last long!

  36. Kratozz says:

    Made these πŸ™‚ thank you for your recipe they are simply delicious and easy to make. thank you tomorrow going to make more.

  37. Kelley says:

    I just made a batch of these for my boyfriend! (: Hopefully he loves the finished product just as much as I loved eating the batter! :hug:

  38. Richard says:

    Looks delicious! Can’t wait to give them ago!

  39. Hannah of Va. says:

    :sun: My daughter loves Cheese Cake, I’m making some for her.

  40. Jill Harper F says:

    I know it’s late, but I just wanted to say that my daughter requests these cookies often. She loves the texture. Thanks for the recipe!

  41. Callie says:

    These sound delish! Off to make some this morning!

  42. Stephanie says:

    I am totally making these this weekend! Will the coating work without nuts??

  43. Kai says:

    Hi! I don’t know what I did wrong? I did all the steps, and they looked perfect before I put them in the oven. But when I took them out of the oven they just turned into cheesecake goop. I felt like a complete failure and I still can’t figure out what I did wrong. Can you help me???

  44. ann says:

    just wondering if 3 oz of cream cheese is correct, i have never seen a 3 oz package. wanted to make sure it was not 8 oz. making these this weekend for a family reunion. sounds delish!!!!

  45. aimee says:

    first of all i love your site, thank you!
    in an effort to make these low carb and healthy for my children i made some substitutions. i wouldn’t usually post such a thing but….in case anyone’s interested, they were a hit! my 86 year old grandmother who has been a cookie lover for as long as i’ve know her said that these are the best cookies she’s ever had. i figured it was a great endorsement!
    i used 1 1/2 cups almond flour, 1/4 cup ground golden flax seeds and 1/4 cup ground chia seeds instead of 2 cups flour
    i used xylitol instead of sugar with a little powdered stevia to taste.
    the cookies needed to bake a bit longer and become a dark golden brown to really hold together. i think that next time i would try to use an egg or two for binder.
    anyway, they were delicious and i’m sure very low carb. i actually had five little cookies for dinner πŸ™‚
    thanks again1

  46. Rah says:

    Okay, realizing I’m really really late to this post, but…besides the fact that the cookies look mouth watering, please tell me where you got the hammer. Is it home made? I LOVE it!

  47. Melinda54 says:

    Question: Would these be suitable for mailing?

  48. Melinda54 says:

    Oops. Never mind. I found the answer. Thanks! BTW: I am so in love with this site! :heart:

  49. Charley says:

    I thought I would add that I made these, chilled the dough and rolled them into about 1 inch balls. Then I dipped them into chocolate candy coating and made cheesecake truffles! They were such a hit! πŸ™‚

  50. seanymph says:

    These were not good. I expected them to be and Ill be tweaking this recipe to make them better. I did exactly as the recipe said. They were bland, dry and barely tasted like cream cheese. I thought there was a mistake in the recipe so I came back to see if you posted a correction……and I see none.

  51. Sterling says:

    Finally got to make these today, and they are sooo good! Tasty little slices of pure indulgence. The only deviation I made was to replace the lemon zest with 2 tsp lemon juice (for a total of 2 Tbs + 2 tsp lemon juice). Putting these cookies on my list to make at least once a year, maybe two or three times. Next time, I think I’ll double the recipe for twice the decadence. πŸ˜†

  52. dsomkitty says:

    Portable cheesecake?! What could be better?!?!

    A LOW CARB version XD

    All I did was exchange a few ingredients:
    3/4 c sugar = 3/4 c Splenda
    2 c flour = 2 c ground almonds
    1/3 c graham crackers = 1/3 c EACH ground almonds AND 1/3 c walnuts- I needed to use ’em πŸ™‚

    They turned out absolutely wonderful!! I haven’t finessed making almond “flour” yet, it was more like very finely chopped. However, it added a beautiful extra crunch to each bite.

    Oh yeah! And of course I used my homemade cream cheese! Now I don’t have to feel guilty about eating so many!!

  53. dsomkitty says:

    I actually did change a few things in the directions in case anyone wanted to follow my recipe:

    – I did not grease the pan (nuts release a lot of natural oils when cooked)
    – I changed the cook time to around 20 minutes to make sure everything melded together.

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